Sous Chef

Watsons; Sydney; On-site; AUD 65,000 - 85,000; Full time

Job summary

Watsons in Sydney is seeking a Sous Chef to support the Head Chef, train the kitchen team, and deliver consistent, high-quality dishes while helping manage food and staff costs daily.

You will help develop menus with seasonal local produce, oversee ordering, staffing, HACCP compliance, and run high-volume services, mentoring staff and maintaining brand standards.

This role offers a rotating roster with sponsorship pathway for the right candidate.

Qualifications

• Sous Chef experience in a similar restaurant or pub.
• Experience in a high-volume restaurant or pub.
• Ability to assist Head Chef with managing food and labour budgets.
• Strong leadership and mentoring skills.
• Adherence to HACCP food safety procedures.

Responsibilities

• Assist in menu development showcasing seasonal local produce, costed to meet forecast budget.
• Manage day-to-day kitchen operations: ordering, staffing, food safety, and leadership in Head Chef's absence.
• Supervise all food preparation and presentation to meet quality and venue standards.
• Run high-volume services effectively and efficiently.
• Ensure operations stay within budget for labour, product, and expenses under guidance.
• Monitor and adjust quality and consistency of food and product delivery.
• Train and develop kitchen team.

Skills

Leadership

Staff training

Food safety HACCP

Budget management

Menu development

Job description

This role is a fantastic opportunity for a Sous Chef to be a part of a young, energetic and passionate team. Playing a vital support role to the Head Chef to assist in the training and development of the kitchen team. Responsible for the delivery of a consistent and high-quality product as well as assisting the Head Chef in maintaining and managing food and staff costs on a daily basis.

Key responsibilities

Assisting in menu development showcasing seasonal local produce, costed to meet forecast budget.

Be responsible for the day-to-day culinary operations of the kitchen including ordering, staffing and food safety, as a support and as a leader in the Head Chefs absence.

Supervise all food preparation and presentation to ensure quality and venue standards.

Running high volume services effectively and efficiently.

Ensure that food operations are within budgetary requirements for labour, product and operational expenses under the guidance of the Head Chef and Management.

Monitor, evaluate and modify the quality and consistency of food and product delivery.

Training and development of kitchen team.

About you

Must have Sous Chef experience in a similar restaurant or pub.

Experience in a high-volume restaurant or pub is required.

Capability to assist the Head Chef to manage & monitor financial budgets for food & labour costs.

Effective leadership skills including the ability to train and mentor staff.

Demonstrated ability in maintaining high and consistent food standards while following HACCP procedures.

Flexible working schedule on a rotating roster to encourage work/life balance.

Excellent support network and work culture.

Route to sponsorship for the right candidate.